Put a Southwest spin on easy-to-pack egg salad sandwiches with this healthy wrap recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a bowl coarsely mash eggs and avocado until coarsely mashed. Add the next six ingredients (chipotle pepper); stir to combine.

  • Lay tortillas on a flat work surface. Lay lettuce leaves on top of tortillas. Spoon egg mixture on bottom third of tortillas. Fold in sides of tortillas and roll up. Cut in half just before serving.


To make ahead: To pack for lunch, leave the wraps whole. Wrap individually in plastic wrap and place in insulated lunchboxes. Add cooler packs to the lunchboxes or refrigerate the lunchboxes. Eat the wraps within 5 hours.

Nutrition Facts

256 calories; 13 g total fat; 2.5 g saturated fat; 189 mg cholesterol; 476 mg sodium. 237 mg potassium; 25.1 g carbohydrates; 4.9 g fiber; 4 g sugar; 10.1 g protein; 1009 IU vitamin a iu; 25 mg vitamin c; 53 mcg folate; 128 mg calcium; 2 mg iron; 15 mg magnesium;

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Rating: 5 stars
This was so good! Used spinach wraps and southwestern ranch omitted bell pepper because I didn't have one and used regular ground red pepper (because that's what I had). I doubled the recipe added grilled chicken breast and it fed four nicely. Paired it with apple slices for a healthy filling lunch. Read More